traditional breakfast ~ glutinous rice roll ~ yum!! 传统早餐～粢饭团～好次！

ingredients (makes 4 rolls)

400g glutinous rice
2 tbsp oil * please read personal notes
2 chinese cruller (youtiao), cut into half * please read personal notes
preserved vegetable, as appropriate
meat floss, as appropriate

食材（可做 4条）

糯米饭 400克
油 2 大匙＊请参考温馨小贴士
油条 2条，切半＊请参考温馨小贴士
榨菜，适量
肉松，适量

Directions/做法

soak glutinous rice for at least an hour
糯米饭浸泡自少一小时

drain water away from rice, and drizzle in oil
米饭沥干水份，加入油

mix well
拌匀

spread rice evenly on steamer and steam over high heat for 30 mins (or till totally cooked)
米饭均匀扑到蒸锅上以大火蒸 30分钟（或至完全熟透）

spray tabletop with a thin coat of water and place a piece of cling wrap on top
桌面喷上少许水、贴上一张保鲜膜

spread a portion of rice onto the cling wrap
保鲜膜铺上一份蒸熟的米饭

lay preserved vegetables, followed by floss on the rice
放上炸菜、然后叠上肉松

lay one half of chinese cruller on top of floss
肉松上摆放一份切半的油条

pull cling wrap from both ends to wrap the rice together
swiss roll
保鲜膜两端拉起让米饭裹上馅料
将米饭紧紧卷起

twist both ends of cling wrap tightly
suggest eating after a few hours so the rice roll takes shape better
保鲜膜尾段卷紧
建议米饭定形后，约数小时，再享用

Personal notes/温馨小贴士:

– please refer to this post for homemade chinese cruller recipe
自制油条食谱可参考此食谱

– depending on the length of your cruller, you may need only one cruller for this recipe
油条份量需求在于您家油条的长短。有可能只需一条

– i used the oil from frying the chinese cruller to drizzle in the rice (as it will have a slightly eggy fragrant)
因炸了油条的油带着微微蛋香味儿，所以我用了这个（炸油条）油加入糯米饭

– if your cruller has gone soft, you can reheat it in the microwave for 1 minute to revive the crispiness
油条要皮了，可将它直接放入微波炉加热一分钟。加热后又脆又香哈

– personalised sticker information can be found in this post
标贴淘宝链接请参考此博文